| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil, plus more for frying
- 1/2 medium yellow onion, minced
- 2 teaspoons seafood seasoning, such as Old Bay
- 1 garlic clove, minced
- 1 pound jumbo lump crab meat
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh parsley
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 slices bread, crusts removed, toasted and chopped into tiny pieces
- 1 large egg, lightly beaten
- Zest of 1 lemon
- Mixed salad greens, for serving
- Remoulade Sauce, recipe follows
- 1/3 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon capers, chopped
- 1 tablespoon sweet pickle relish
- 2 teaspoons Dijon mustard
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
Instructions
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook’s Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 210 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 84 mg |
| Sodium | 541 mg |
Reviews
My favorite crab cake recipe! It comes together quick, and is always delicious!
It’s Easy and really good!!!
I had never made crab cakes before, and this recipe kept it simple and delicious. Reading the reviews, I did add another clove of garlic and more pepper, but I felt the seasoning was on point and not too salty. The sauce is delicious, and really adds to the recipe. I did not have sweet relish, but used dill pickle slices finely minced. I made the crab cakes smaller, since I was bringing to an event, and they were a hit!
Absolutely fantastic!!!!
made last night big hit with the fam thanks Katie
This recipe makes crab the star of the show! Its light and easy to make. Perfect for a summer dinner!
There were okay but I wouldn’t run back to this recipe.
Sauce is a definite keeper. So are crab cakes with addition of extra garlic and chopped red pepper or pimento.
Katie lee has done it again! Gosh I loved how meaty these crab cakes were. You know how some cakes have way to much breading? Not these. And the remoulade sauce tasted perfect. I was nervous about the pickled relish because i don’t like relish but it paired well! Homemade is the way to go!
This is super easy and I didn’t find it too salty. I’d suggest using less Old Bay and more black pepper. Oh, and I substituted left-over salmon for the crab meat with excellent results.